Step-by-Step Instructions

1. 1.Prepare the Baking Dish and Rice Base

   Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan. Add 1 cup of Jasmine or Basmati rice to the bottom of the pan and spread it out evenly. Sprinkle 1 cup of freshly grated Parmesan cheese over the rice.

2. 2.Add Liquids and Seasonings to Rice

   Pour 2 cups of chicken broth and 1 cup of heavy cream into the pan. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Add 2 teaspoons of freshly minced garlic. Gently stir to combine the rice, cheese, liquids, and seasonings, ensuring an even layer.

3. 3.Season the Chicken

   In a small bowl, combine 1 1/2 teaspoons of paprika, 1 1/2 teaspoons of garlic powder, 1 teaspoon of salt, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of crushed red pepper flakes. Take 6 boneless, skinless chicken thighs and generously sprinkle the seasoning blend over both the tops and bottoms of each piece.

4. 4.Assemble the Dish

   Place the seasoned chicken thighs directly on top of the rice mixture in the baking pan. Zest one lemon directly over the chicken and the creamy sauce. Cut the zested lemon in half and squeeze its juice directly over the chicken pieces.

5. 5.Add Butter and Bake (Covered)

   Slice 6 tablespoons of butter into 1-tablespoon sized pieces and place one piece on top of each chicken thigh. Cover the pan tightly with aluminum foil. Carefully transfer the covered pan to the preheated 350°F (175°C) oven and bake for 35 minutes.

6. 6.Bake (Uncovered) and Serve

   After 35 minutes, remove the aluminum foil from the pan. Return the pan to the oven and continue baking for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 175°F (79°C) and the rice is tender. Garnish with chopped fresh parsley and lemon slices, if desired, before serving.